Rock Shrimp Cones With Creole Remoulade Sauce | Emerils.com

Ingredients

• 2 cups buttermilk
• 1/4 cup plus 2 tablespoons Creole Seasoning
• 1 pound peeled rock shrimp, shells and heads removed (thawed if frozen)
• 1 cup masa harina (available at Latin markets and many supermarkets)
• 1 cup bleached all-purpose flour
• Vegetable oil for deep-frying
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Creole Remoulade Sauce